Teff is a fine grain — about the size of a poppy seed — that comes in a variety of colours, from white and red to dark brown. Teff grows predominantly in Ethiopia and Eritrea, and thrives even in difficult climates. As such, it comprises the staple grain of their cuisines. The grain has a very mild, nutty flavour, and it packs a serious nutritional punch. Teff has an excellent balance of amino acids, and it is also high in protein, calcium, and iron.
Ethiopian households have been using teff flour in their baking for ages. Ground into flour, teff is used to make the traditional bread, Injera: a flat, pancake-like, fermented bread that complements the exotic spices found in the regional food. It can also be ground into flour to make an excellent gluten-free flour alternative, and can be used to make pie crusts, cookies, breads, and an assortment of other baked goods. Teff can also be eaten whole and steamed, boiled, or baked as a side dish or a main course. Teff’s history traces back thousands of years,to ancient civilizations of Abyssinia, as a reliable support to our early ancestors’ survival. Attracted to its delicious taste, gluten-free composition, and versatility, more consumers are committing to teff. Along with other alternative grains like quinoa and millet, this grain has become well-known in the health foods community because of its great nutritional value.
To Make Your Own
Grind teff in a blender until it has the consistency of flour.
For injera use equal parts wheat and rye flours, however it lacks the distinctive flavour of teff flour.
Using as a Substitute
Substitute Teff Flour for about a quarter of the all-purpose flour called for in your favourite baked goods recipe to add an appealing taste and added nutrition. Naturally gluten free, teff is a wonderful way to add something a bit exotic to your diet.